Most days I send my wife off to work with a turkey sandwich topped with provolone and pickles. Lately she’s been expressing her displeasure at eating the same sandwich day after day. I’m sure many other people empathize with her.
Here are three takes on turkey – some designed for taking to work, others better suited to at-home eating. Either way, you’ll be able to make the turkey sandwich interesting again … at least for another week.
The Turkey Club
- Two slices bread (I used my honey wheat loaf; try not to use plain white bread)
- 2 slices deli-style turkey
- 1-2 slices bacon, cooked
- 1/4 avocado, sliced
- 2-3 slices tomato
The Turkey Wrap
- 1 large flour tortilla
- 3-4 slices turkey
- Barbeque sauce
- Shredded mozzarella
- 1/2 granny smith apple, cored and sliced very thin
Step 2. Spread a thin layer of sauce over the tortilla, then cover it with cheese, like a pizza. Lay the turkey over the cheese, then top with the apple slices.
Step 3. It helps to lay out the apple slices all going in the same direction. Then roll up the wrap in the same direction the apples are pointing. (In other words, roll up the apples horizontally, not vertically.)
The Turkey Pocket
- 1 whole wheat pita pocket
- 4 slices turkey
- 1 tomato
- 2-4 slices cheddar cheese
- 1/2 avocado
- 1 dill pickle slice (I prefer Claussen), cut into thin ribbons
Step 1. Cut the pita pocket in half and fill each half with two slices of turkey, a couple slices of tomato (you probably won’t use the whole tomato) and a couple slices of cheese. Make sure the cheese is on top.
Step 2. Cook the pita pockets in a toaster oven until the cheese melts completely (That’s why you wanted the cheese on top – so it could melt down into the turkey and tomato.)